In a separate pan, boil snow peas 3-5 minutes until tender but still crunchy. Drain.

In another large pan, bring water to boil and cook pasta for 10-12 minutes or longer (according to pasta instructions) al dente. Drain.

Add drained snow peas and pasta to the vegetables and sauce in the large frying pan with vegetables from step 1. Mix everything well and heat everything through on medium-low heat.

Preheat broiler. Heat large skillet on high heat. Season salmon on non-skin side with salt & pepper, generously. Add oil to the hot skillet: the oil should sizzle. Add salmon to the skillet non-skin side down (skin side up) and sear for 4 minutes, moving the fish around the skillet to make sure oil coats the surface of the fish and that the fish is not sticking to the pan while searing.

After these 4 minutes, turn the fish over to the skin side and sear for another 3 minutes on high heat. After searing on the skin side, you can actually remove salmon skin easily at this point and discard, if you don't like to eat it.

Mix honey and soy sauce together, heating it a little bit in microwave or on stove top to soften the honey. Brush top of salmon with the honey-soy sauce. Place salmon under the broiler for 3 minutes, watching carefully not to burn salmon. Brush with more sauce midway through broiling, if desired. Broil for a total of 3 minutes until the top of salmon becomes a little charred.

At this point, salmon is ready to be served. Or, you can keep salmon covered until you're ready to serve. If your salmon is a little bit undercooked in the middle, then keeping it covered for several minutes before serving will also allow the salmon to continue cooking and it will be perfectly done and not dry when you're ready to serve!

To make balsamic glaze:Place one cup of Balsamic Vinegar along with brown sugar in a heavy-bottom saucepan over low heat. Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is coated. Remove from heat and allow to cool. Sauce will thicken as it cools.

To assemble crostini:Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes at 375 degrees F until lightly toasted. Slice brie into thin strips and place on bread. Top with prosciutto and a generous teaspoon of Cranberry sauce. Sprinkle chopped walnuts, if using, and drizzle balsamic glaze over assembled crostini. Embellish with mint leaves or arugula.

Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.

Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with grapeseed or olive oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges

Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.

Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.

Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.

Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!

directions:Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

pomegranate ginger vinaigretteCombine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

NOTESAdd ½ cup crumbled feta to give the salad an even better flavour!

There is peanut chicken satay and then there is the BEST Thai Pineapple Peanut Chicken Satay! One sauce, tons of flavor, can be grilled or oven broiled, so you can love this explosion of flavor all year round.

The chicken is marinated in pineapple juice, soy sauce, brown sugar and splashes of lime juice, fish sauce, sriracha, basil, garlic and ginger – mmmmm….can you taste it now?! You reserve most of this marinade to become your sauce/dip that you simmer and stir in peanut butter and then slather all over your chicken and pineapple. You can even thin the sauce and pour it over the chicken, pineapple and rice. So not only is this chicken ridiculously delicious, its ridiculously easy! One sauce, tons of flavor!

Now lets not forget the pineapple. The pineapple caramelizes as it grills, enhancing its natural sweetness, perfectly complimenting the nutty multidimensional peanut sauce.

Serves: 6INGREDIENTS

2 pounds chicken (4-6 chicken breasts) chopped into bite size pieces

1 fresh pineapple, chopped into 1” pieces

3 tablespoons olive oil

1/3 cup coconut milk (lite is fine)

1/4 teaspoon cornstarch

1/3 cup crunchy peanut butter

Thai Peanut Pineapple Marinade/Sauce

1/3 cup pineapple juice

1/4 cup soy sauce

1/4 cup brown sugar, packed

1 tablespoons fish sauce

1 tablespoon lime juice

1-2 teaspoons sriracha/Asian hot red chili sauce

1 teaspoon dry basil

1 teaspoon ground garlic

1/2 teaspoon ground ginger

1/4 teaspoon black pepper

Garnish (optional)

Freshly squeezed lime juice

Crushed peanuts

Green onions

INSTRUCTIONS

MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/4 cup of this Marinade and 3 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 1 hour up to overnight (the longer the better).

TO GRILL: (Soak wooden skewers at least 30 minutes in water before grilling)

When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.

Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred.

TO OVEN BROIL: (Soak wooden skewers at least 30 minutes in water before broiling) Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken.

THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add Sriracha, lime, brown sugar to taste.

Brush grilled kebabs with Sauce and use remaining Sauce as a dip OR after brushing with Sauce, whisk in some water to thin Sauce and pour over chicken and pineapple with rice.

BBQ Fish On Lemon grass SkewersOne of the main highlights of Bali are the night markets that come to life at dusk till late night. These are outdoor eateries that are famous around many of the Asian countries. They are a pure pleasure to experience! The smells, flavours, action are not to be missed at all. A trip to Bali is not complete without trying the night market. Amongst the many exotic flavours you are definately going to find these BBQ fish Koftas on Lemon Grass

​Traditional Balinese meals almost always consist of rice accompanied by vegetables, meat, and seafood. Sayur Urab is a classic example of a vegetable side dish or salad (it can be considered either). It is a dish made by tossing finely chopped, blanched vegetables with grated coconut and a flavorful sambal (sauce).

Ingredients:8 ounces long beans, cut into 2-inch long pieces8 ounces carrots, cut into julienne (thin matchsticks)8 ounces green beans, cut into 2-inch long pieces8 ounces spinach, rough chopped8 ounces bean sprouts8 ounces green cabbage, cut into thin slices1/4 cup coconut oil2 large shallots, very thinly sliced5 cloves garlic, very thinly sliced1/4 red bell pepper, membranes and seeds removed, very thinly sliced (or you could use a spicier pepper if you want some heat!)1/4 teaspoon shrimp paste (or 1 tablespoon fish sauce)1/2 teaspoon fine grain sea salt1/2 teaspoon ground white pepper2 cups fresh grated coconut (or unsweetened shredded coconut)2 kaffir lime leaves, finely choppedJuice of 1/4 kaffir lime (or 1 1/2 teaspoons finely grated fresh lime zest)Directions:1. Bring a large pot of water to a boil over high heat. Add the long beans, carrots, and green beans to the pot and let them cook for 2 minutes. Then add the spinach, sprouts, and cabbage to the pot and let the vegetables continue to cook for another 3 minutes (5 minutes total cooking time). Remove the pot from the heat and drain the vegetables in a colander and set them aside.2. Heat the coconut oil in a large skillet over medium heat. Add the shallots to the oil and cook until they are translucent, then add the garlic and cook for one minute. After one minute add the slices of red bell pepper and cook until everything is well cooked, almost crispy, but not burned. At this point stir in the shrimp paste and stir until smooth (if using fish sauce, be careful because it will splatter), then add the salt and white pepper, stir, then remove the skillet from the heat.3. Put the shallot mixture from the skillet into a large mixing bowl and stir in the grated coconut. When it is all mixed together well, add the kaffir lime leaves and lime juice (or zest) and mix again until it starts to smell really good. Then add the mixed vegetables that have been draining in the colander. When everything is well mixed, use your hands to squeeze the mixture so that the juices start to run out. At this point the dish is ready to be served. It can sit out for several hours and be served at room temperature as well.

Pre-heat your oven to 400 degrees. Cut the delicata squash in half lengthwise. Scoop out and discard the seeds. Trim off and discard any stems or woody spots.

Coat all sides of the squash with the olive oil. Place the squash, cut side up, on a rimmed baking sheet. Sprinkle with the salt and pepper. Transfer to your pre-heated oven and roast for about 30 minutes, or until the squash is tender. Remove the squash from the oven and set it aside to cool slightly.

While the squash is roasting, make your salad dressing. Add all of the ingredients to a small bowl and whisk to combine. Set aside.

To serve, gently toss the mixed greens with the salad dressing. Fill each squash bowl with about 1 1/2 cups of the dressed greens. Top with pumpkin seeds and goat cheese crumbles. Serve immediately.

Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

We used a 13 lb Muscat squash for this, but any eatable pumpkins would work. You can also use smaller pumpkins, like Hokkaido, just remember to adjust the baking time.

1 large pumpkin or 2 smaller pumpkins1 small knob of coconut oil, ghee or olive oil

Cut a hole on top of the pumpkin, shaping a ‘lid’. Scoop out the seeds and pulp. Rub the inside with oil. Now it is ready to be stuffed.

Stuffing1 1/2 cup / 300 g uncooked millet or white quinoa1 large knob of coconut oil, ghee or olive oil2 large onions, finely chopped9 oz / 250 g brown mushrooms, quartered2 large stems kale, stems removed and finely chopped3 tbsp white wine or water1 tsp dried thymesea salt and pepper1 cup / 3,5 oz/ 100 g cranberries (fresh, frozen or dried)1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative)2 stems flat-leaf parsley, finely chopped, save a little for serving5 1/2 oz / 150 g goat’s or sheep’s feta cheese (optional), save a little for servingPreheat the oven to 200°C / 400°F.​Place millet in a sieve and pour over hot water. Rinse and drain. Place in a saucepan and cover with 3 cups water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes. Meanwhile, heat oil in a large skillet. Sauté onions, mushrooms and kale for a couple of minutes until soft. Add wine, thyme, salt and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, parsley and stir to combine. Taste and adjust the flavors. Turn the heat off and remove the skillet from the heat and stir in the cooked millet. Now add the crumbled feat cheese and toss to combine. Fill the pumpkin with the millet stuffing. Place the pumpkin ‘lid’ on top and bake in the oven for about an hour (maybe less or more, adjust to the size of the pumpkin), this depends on the oven and on the size and type of the pumpkin. Check the pumpkin flesh with a knife from time to time and stir around the stuffing with a spoon. The pumpkin is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.This recipe can be prepared ahead and reheated before serving.

about 8 oz of dark chocolate, I used Trader Joe's 73% Super Dark chocolate bars (the higher the percentage of cacao the better)

assorted dried fruits, chopped nuts, and seeds

INSTRUCTIONS

Lay out a piece of parchment paper, or waxed paper, or foil.

Chop the chocolate into small pieces and put in a microwave safe glass measuring cup. Microwave for 60 seconds, and then stir. Microwave for another 30 seconds, and then stir again to completely melt the chocolate. If there are still lumps, microwave for another short burst and stir again.

Use a spoon to make small rounds of chocolate onto the parchment paper. Let the chocolate fall from the spoon and it will naturally form a more or less round shape. You can nudge it with your spoon if you like. Work with one at a time, and sprinkle each round of chocolate with an assortment of your healthy add-ins while the chocolate is still hot. Make them whatever size you like, but mine were about 2 to 2 1/2 inches in diameter.

Let the chocolate set at room temperature, or put the bites in the refrigerator to speed things up.

NOTESIf you plan to refrigerate the medallions it helps to put the parchment right on a baking sheet or tray so you can transfer it straight to the fridge.

First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate for at least one hour or until ready to use.

In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.

Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.

When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.

Serve with a side of the dill Greek yogurt dip you prepared earlier!

Notes- The dill Greek yogurt sauce will keep well overnight, but you may have to discard any extra moisture that shows up on top. Give it a quick stir before serving.- You can use chicken breasts if you prefer, adjust the cooking time accordingly.

INSTRUCTIONSBring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.NOTESAdding a teaspoon of vinegar to the water before boiling helps the eggs stay together in the water.

Most of the fats in this recipe (from the avocado and the eggs) are healthy in moderation. If you want to reduce the fats, just scale back on the avo or use egg whites in place of eggs.